Billy Gallagher and Associates

19/05/2026

Today marks 10 years since we said goodbye to Billy Gallagher, a remarkable man whose legacy, passion, and spirit continue to live on in the hearts of all who knew and loved him.

Billy was more than a chef, mentor, and storyteller. He was a force of warmth, generosity, and inspiration. His impact reaches far beyond his years, and even a decade later, his memory continues to guide and inspire so many. He is deeply missed, but never forgotten.

And as we remember Billy today, our hearts also turn to Linda, his beloved wife, whose heavenly birthday would have been tomorrow. We can only imagine the beautiful reunion.

To Billy and Linda, your love, your legacy, and your light remain with us always.

Forever remembered. Forever loved.

In remembrance of late Dr Billy and Linda Gallagher.

Dearly missed and wisdom well needed lately. We find ourselves asking what would Billy do?
He always had a way at looking at things from all angles and finding the most suited solution.

Billy used to jokingly say he "could see around corners" and "trust me, I am from Head Office".

With the trouble hitting the world with Covid-19 specifically our beloved hospitality industry being so heavily affected, Billy would have seen the light at the end. Stay strong friends and remember all the good, unique and blessed times had and we can't wait to see a reinvigorated hospitality industry at the end of all this.

We all look forward to brighter times.

Remember, "Keep it Cooking!"

24/10/2025

Billy Gallagher Young Chefs Tour 2025 – Dinokeng Game Reserve Finale

The final chapter of the Billy Gallagher Young Chefs Tour 2025 brought our young culinary explorers to the tranquil Dinokeng Game Reserve, where the spirit of the wild met the heart of hospitality.

While the game drive offered only a few animal sightings, the real magic was found in slowing down — reconnecting with nature, good food, and each other. Cooking over an open fire reminded us of the roots of every great meal: simplicity, teamwork, and passion. 🔥

As the sun set over the bushveld, we wrapped up a journey filled with learning, laughter, and lasting friendships.

This morning, we bid a fond farewell to Chef Shin and Chef Olav, sending them off at the airport with full hearts and unforgettable memories. ✈️💛

Until the next tour — thank you to everyone who made this incredible journey possible. The legacy of Chef Billy Gallagher continues to inspire every step of the way.

Duane Riley
Worldchefs Young Chefs Clubs

22/10/2025

Billy Gallagher Young Chefs Tour 2025 – KwaZulu-Natal Leg 🌴

19 October – Sunday
The journey continued as our Young Chefs checked in at the iconic Beverly Hills Hotel in Umhlanga, the oldest hotel in the Southern Sun Group. A heartfelt thank you to General Manager Andrew Lee and his team,our gracious KwaZulu-Natal accommodation partner,for the exceptional hospitality and warm coastal welcome.

The group took some time to explore the local Umhlanga area and soak in the vibrant coastal energy. And can you believe it, the local food and beverage establishments offered a Brandy Special, perhaps it’s time for their first official one (those who know, know! 🤣)

20 October – Monday – International Chef Day
What better way to celebrate International Chef Day than surrounded by passionate young chefs and inspiring institutions! We were joined by Zandile Makhoba, the local Young Chefs Chair, as we set off for a full day of culinary discovery.

The first stop was CTIA Culinary School, where we were warmly welcomed by Deon Roets and treated to a school tour and an engaging demonstration by Chef Olav, who captivated students with his expertise and authentic Norwegian dish.

Next, we visited the Jackie Cameron School of Food & Wine — a special moment to see Billy Gallagher’s memorabilia proudly displayed, keeping his legacy alive for the next generation. A wonderful tour followed by a beautiful lunch reminded us why this region continues to produce such talent. Chef Shin entertained the students and excellent insight into Korean culture and cuisine.

Our final stop of the day brought us to Mount Edgecombe, where we were treated to a truly authentic Durban Bunny Chow experience thanks to Chef Darshan and Sbu. We had quite the laugh watching Olav bravely tackle the mildest version (and still break a sweat!) while Shin went for the hottest and asked for even more chilli — the perfect contrast! 🌶️

21 October – Tuesday
Before departing Durban, the group visited Chef’s Brigade - uniform apparel to meet Claire-Ann and explore their latest range — with a bit of fun trying on new looks! Then it was off to Chef Danielle at Unilever Food Solutions, followed by a tour and lunch back at the Beverly Hills Hotel, where we enjoyed some well-deserved relaxation by the pool and beach under the perfect coastal sun.

As the day drew to a close, the team boarded a flight to Johannesburg — ending the evening with an engaging and memorable dinner hosted by Chef Coo Pillay (President, SA Chefs Association) and Chef Heinz Brunner (Honorary Life Member, Worldchefs). Listening to Chef Heinz share his many memories of Billy was a fitting and heartfelt close to this leg of the journey.

Next stop — a few days in nature, surrounded by the beauty of the Bushveld. 🌿

Billy Gallagher Foundation
Worldchefs Young Chefs Clubs
Duane Riley

19/10/2025

Billy Gallagher Young Chefs Tour 2025 – Cape Town Leg

The second stretch of the Young Chefs Tour brought the group to Cape Town — where the ocean breeze meets mountain views. The team checked in at Southern Sun Cape Sun, our accommodation partner for this leg. A heartfelt thanks to GM Ruan Nieuwoudt and the team for their warm welcome and exceptional hospitality. From the upper floors, Table Mountain stood proudly in the background, setting the tone for a few days of discovery, flavour, and inspiration.

Dinner was at the elegant Palm House - Boutique Hotel and spa, and it was a beautiful introduction to Cape Town’s charm. Chef Greg Henderson treated the young chefs to an inspired menu that celebrated local ingredients and elegance. The evening’s highlight was meeting the ever-energetic Xen de Jongh, whose stories and community-driven passion added heart to the experience. A perfect start filled with laughter, creativity and education.

Friday 17 October 2025
After breakfast, the group headed out on a culinary adventure through the Cape and Winelands.

First stop: Ciao-Ciao, where the aroma of freshly made cheese and pasta filled the air. The young chefs got to experience the freshest rolled dough, stretched curd, and tasted true Italian-style comfort made right here in South Africa.

From there, it was off to Perdeberg Wines for a cellar tour and tasting — learning how terroir, timing, and tradition come together in every bottle.

A visit to Wild Peacock followed, offering a behind-the-scenes look at how fine ingredients make their way to professional kitchens. It was a fascinating glimpse into the world of distribution and sourcing that supports chefs daily.

Next stop was at Spier Wine Farm, where the group enjoyed an afternoon tasting with Georgio, exploring how flavours can be layered and balanced — much like their own culinary creations.
Dinner at Chorus Restaurant was the perfect encore: refined, thoughtful, and beautifully plated — a celebration of everything the day had taught them.

Saturday 18 October 2025 – Culture, Craft & Cape Town Spirit

The morning began with another generous hotel breakfast before heading to Boulders Beach to meet the famous penguin colony. The laughter and selfies were a welcome contrast to the intensity of the kitchens — a reminder to enjoy life’s lighter moments.

Next up was a wander through the Oranjezicht City Farm Market, where farmers, bakers, and artisans showcased Cape Town’s love for all things local. The young chefs sampled, shopped, and chatted with vendors — soaking up inspiration for their own culinary journeys.

At Makers Landing, the group explored the innovative food hub at the V&A Waterfront, meeting entrepreneurs and creators redefining South African cuisine.

Then came a real-world adventure — an informal city tour guided by Xen de Jongh. From a classic Gatsby by Mohamed Iqbal Mowzer at The Gold Dish (est. 1969) to snoek from the market, a “Zamalek” shared story, and even a lively taxi ride, the young chefs got a true taste of Cape Town’s soul.

The evening ended with a spectacular dinner at Terrarium Restaurant. A sincere thank-you to Chef Chris Erasmus, Jodi Gillespie, and Anlou Erasmus for an unforgettable culinary experience that blended nature, innovation, and artistry. It was a dinner that left everyone both inspired and humbled.

Cape Town was the perfect finale — a blend of fine dining and street food, tradition and innovation, elegance and energy. It reminded every young chef that greatness in the kitchen begins with curiosity, respect for ingredients, and a deep love for people and place.

Worldchefs Young Chefs Clubs
Billy Gallagher and Associates
Worldchefs Young Chefs Clubs

17/10/2025

Billy Gallagher Young Chefs Tour 2025 – Johannesburg Highlights

The past few days have been an inspiring journey of discovery, learning, and culinary connection as the young chefs explored some of South Africa’s most iconic destinations — honouring the legacy of Chef Billy Gallagher while celebrating the future of our industry.

A massive thank you to Southern Sun Rosebank as our accommodation partner for the JHB leg.

Day one began with a journey to Maropeng – The Cradle of Humankind, a UNESCO World Heritage Site that tells the story of our shared origins. Standing where some of the oldest hominid fossils were discovered, the group reflected on humanity’s incredible journey — from its beginnings to the artistry of modern cuisine. A heartfelt thank you to Chef Marcus and his team for a warm welcome and a memorable lunch that perfectly complemented this historic setting.

The young chefs then visited Chef Billy Gallagher’s resting place at Fourways Memorial to pay their respects to the man whose vision continues to inspire the global culinary community. From there, they toured Montecasino’s back-of-house at the Palazzo Hotel, gaining insight into the precision and teamwork behind one of Johannesburg’s most renowned establishments.

The evening concluded in spectacular fashion with dinner at The Saxon, hosted by Chef Matthew Foxon and Scott Dressels. The menu was a true celebration of creativity and craftsmanship — a dining experience that will stay with the young chefs for years to come.

Day two began the group ventured into Soweto, one of South Africa’s most historic and culturally rich townships. They explored its lively streets, iconic landmarks, and deep history — a powerful reminder of resilience, community, and the role food plays in bringing people together. The visit offered meaningful perspective, inspiring the young chefs to reflect on the cultural roots that shape South Africa’s diverse culinary identity.

Later in the day, at HTA School of Culinary Art, the group was welcomed by Chef Carien and the HTA team. The visit was both educational and deeply moving — a space where young talent is nurtured and the spirit of culinary excellence thrives. The chefs enjoyed a specially prepared lunch in the Billy Gallagher Boardroom, a fitting tribute to the man whose legacy continues to shape generations of chefs. The experience served as a creative homage to chefs of yesteryear, whose passion laid the foundation for the vibrant, innovative culinary community we celebrate today.

The afternoon continued with a walk through Sandton City and nearby hotels, followed by a warm meet-and-greet with James Khoza (immediate past president of SA Chefs), and ended with a wonderful dinner at Sandton Sun — a perfect close to another inspiring day.

Before departing Johannesburg, the group made one final and unforgettable stop at the African Spirit Distillery in Boksburg. Here, they experienced the artistry and precision of local spirit production, from distillation to tasting, guided by passionate experts who shared insights into South Africa’s growing craft beverage scene. It was a fascinating blend of science, creativity, and craftsmanship — a fitting finale to their culinary exploration of Gauteng before heading to Cape Town.

As the Johannesburg leg of the tour draws to a close and we prepare to head to Cape Town, our heartfelt gratitude goes to Southern Sun Rosebank for being our home during this journey. Your hospitality, care, and warmth provided the perfect foundation for reflection, rest, and connection. 💛

Worldchefs Young Chefs Clubs

15/10/2025

https://worldchefs.org/meet-the-young-chefs-embarking-on-the-2025-billy-gallagher-young-chefs-tour/?fbclid=IwY2xjawNck7RleHRuA2FlbQIxMQABHsruSlHwoyb9h6JNDUkuiAzMw9PyHmhyLrJHWR2r4mOSo8oXJnjbHHScyApe_aem_sz-lhc4xt3psEyTKwG2Rzw

We’re excited to introduce the two young talents joining the Billy Gallagher Young Chefs Tour 2025! Nominated at the Worldchefs Congress, Jiwoong Shin

13/10/2025

Next week we celebrate International Chefs Day 2025👨‍🍳

Founded in 2004 by the late Dr Bill Gallagher, this annual celebration recognises chefs as professionals who do so much more than prepare meals.

Chefs preserve culinary traditions, bring creativity to every service, and guide our industry into the future. They are leaders who teach apprentices, innovators who push boundaries, and community builders who use food to connect people across cultures.

This year’s theme, Food Explorers, highlights the way chefs inspire curiosity and open the door to discovery. Every new ingredient, every technique, every shared experience in the kitchen is part of a journey.

On October 20, we celebrate the people who make that journey possible; our chefs.

02/10/2025

We’re excited to introduce the two young talents joining the Billy Gallagher Young Chefs Tour this year! Nominated at the World Chefs Congress.

👨‍🍳 Jiwoong Shin from South Korea
👨‍🍳 Olav Tennfjord from Norway

From 13 – 24 October 2025, these rising stars will be showcasing their skills, exchanging cultures, and honouring Chef Billy Gallagher’s incredible legacy.

A heartfelt thank you to Southern Sun for hosting this journey, and to Worldchefs for keeping Billy’s vision alive through this initiative.

Keep an eye out for our special tour journal, capturing the stories, flavours, and unforgettable moments along the way!






www.keepitcooking.co.za

01/10/2025

Wild Card Entries are still OPEN – and this is your chance to claim glory on the grid!

🏆 Prize: R5000 cash + awesome goodies up for grabs!
👨‍👩‍👧 Perfect for team building or a fun family challenge.

The competition celebrates South Africa’s culinary heritage, where fire meets flavour in an epic knockout battle:
🔥 Boerewors/Wors Challenge (ingredients & equipment supplied)
🔥 Signature Braai Item (bring your own ingredients)

Finalists will face a mystery box challenge testing creativity, skill & presentation!

🎟️ R600 per team (includes 2 x VIP entrance tickets)
📅 Contestants announced after 18 September 2025

👉 Enter here: https://forms.gle/u5zEUYtk4Tt9sxAu8

Don’t miss out – this could be YOUR moment on the coals! 🔥

22/09/2025

Are you your family's designated braaier? Join the Ultimate Braai Competition to show you've got the chops! Contestants will engage in a thrilling knockout round, followed by a mystery box challenge in the finals. We're looking for world class flavour profiles, unique flair, and technical precision fit for a pro.
Competition will involve knockout rounds with two categories:
– Boerewors/Wors Challenge (ingredients and equipment supplied)
– Signature Braai Item (bring your own ingredients)
R600 per team includes 2 x VIP entrance tickets. Cost is per team. Apply now at https://forms.gle/bj4jbjU6yuaVeyvN6 to throw your cap in the ring!
Health and hygiene protocols must be in place.
There is refrigeration on site which all contestants are strongly encouraged to use.
Contestants will be announced after 18th September 2025.
Prizes TBA. Good luck!

Are you your family's designated braaier? Join the Ultimate Braai Competition to show you've got the chops! Contestants will engage in a thrilling knockout round, followed by a mystery box challenge in the finals. We're looking for world class flavour profiles, unique flair, and technical precision fit for a pro.

Competition will involve knockout rounds with two categories:
– Boerewors/Wors Challenge (ingredients and equipment supplied)
– Signature Braai Item (bring your own ingredients)

R600 per team includes 2 x VIP entrance tickets. Cost is per team. Apply now at https://docs.google.com/forms/d/e/1FAIpQLSdbMLgUIUWLjp8uPQQf5iZ9NtkEwTwMQyKD3Eui6GmgOLFo1Q/viewform to throw your cap in the ring!

Health and hygiene protocols must be in place.

There is refrigeration on site which all contestants are strongly encouraged to use.

Contestants will be announced after 18th September 2025.

Prizes TBA. Good luck!